‘Tis the Season for Cold Runs and Warm Meals

Yup, it’s definitely that time of the year. Rainy runs. Gray mornings. Frozen fingers. Best take out your hats and gloves folks, because winter is unofficially here.

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One of the hardest parts about this time of the year (besides convincing yourself that it’s a good idea to run first thing in the morning) is maintaining a healthy outlook on food. Summer, at least for me, is easy. I crave fruits and veggies. I want fresh salads. I delight in lavishly cooked fish and other light bites.

And then summer turns to fall, and fall to winter. And all I want is mac ‘n’ cheese. Anyone else in that boat?

I love spending time in the kitchen and thoroughly enjoy turning some of my favorite, fatty foods into nutritious, energy-filled eats. Here, I share one of my go-tos: veggie fajita bowls. Enjoy!

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What you need:

Romaine lettuce

1 tomato

1 avocado

1/4 lb sharp cheddar cheese


Brussels sprouts

1/2 head cauliflower

1 red pepper

1/2 onion

1 sm-md yellow squash

2 portobello caps

Kosher salt



Garlic powder


Extra virgin olive oil

Whole wheat tortillas

How to make it: Curry Cauliflower & Brussels Sprouts

1. Shred your cauliflower into small pieces.

2. Cut your Brussels sprouts in half. Then shred some of the leaves so you have a combination of leaves and chunks.

3. Toss both your cauliflower and Brussels sprouts in a bowl with extra virgin olive oil, salt, pepper, cumin, paprika, and garlic powder (all flavors to taste).

4. Roast at about 400 degrees for 10-20 minutes (depending on how crispy you like ’em).

How to make it: Vegetable Fajitas

1. Sautee your onions first in olive oil on low to medium heat. Let them sweat so they soften, and then add your portobello mushrooms and red peppers. Optional: splash your onion and mushroom combination with a bit of red wine.

2. Once your portobello, pepper and onion mix is ready, move them to the side of the pan. Add your squash to the pan and let soften.

3. Season your vegetables with salt, pepper, garlic powder, paprika, and the juice of a lime.

How to make it: The rest!

1. Shred your lettuce.

2. Dice your tomato (cutting around the core).

3. Slice your avocado into small cubes.

4. Shred your cheese using a grater.

5. Slice up some extra limes.

How to eat it.

1. Me? I love turning this into a big, delicious salad topped with warm seasoned veggies and a slightly toasted tortilla.

2. Noah prefers the traditional fajita route.

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How about you: fajita or fajita salad? What are some of your favorite dishes made with a healthy spin?


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